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Quick Pickles

4 lb pickling cucumbers (4 inch)
14 garlic cloves, split
1/4 C pickling salt
2 and 3/4 C Vinegar (5%)
3 cups water
14 heads fresh dill
28 peppercorns

Yield 6 to 7 pints

Wash cucumbers and cut in half lengthwise. Heat garlic, salt,
vinegar and water to boiling. Remove garlic and place 4 halves
into each pint or quart jar. Pack cucmbers into jar, adding 2
heads dill and 4 peppercorsn.

Pour hot vinegar colution over the cucmbers to within 1/2 inch of
the top. Adjust lids and use conventional boiling-water canner
processing <snip>pints for 10 minutes and quarts for 15 minutes at
sea level. (15 and 20 at 1001-6000 ft, 20 and 25 at above 6000 ft.)

The seasoning can be fooled with, but don't even think about
adjusting the vinegar water ratio. I use the grape leaf trick for
crispiness and wouldn't even try to make pickles without it: the
tannins in the leaf reduce the impact of pickle softening enzymes.

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